Dill (Anethum graveolens) is a small, delicate annual herb native to warm climates such as Asia and India. A member of the carrot family and closely related to fennel, dill is the only species in the Anethum genus (a little-known botanical fact for gardening enthusiasts). The herb made its first historical appearance in Egypt and has been used for centuries in the south of Russia and parts of the Mediterranean. Today, it holds particular prominence in Nordic and Scandinavian cuisine.
Characteristics
Dill seeds are light brown, ovular, and small (less than an eighth of an inch) with several ridges on their surface. The leaves, which are threadlike and somewhat fragile, are a deep green and grow from thin but tough stalks. The plant produces tiny yellow flowers, which cluster together in small groups that resemble upside-down umbrellas or chandeliers. Indian dill (Anethum graveolens ‘Sowa’), once considered a separate species but now classified as a variety of dill, is taller and has a more bitter flavor. It is most commonly used in Indian curries and masala dishes.
Dill is relatively easy to grow and somewhat drought-resistant, making it a popular plant for gardens or herb boxes. It requires only direct sunlight and rich soil with adequate drainage. The plant sprouts quickly and is easily harvested with a pair of scissors.
Dill leaves (also known as dill weed) have a crisp “green” flavor with mildly bitter undertones contributed by the seeds, which are more potent in flavor. Both the seeds and leaves can be used together or individually.
The herb’s distinctive, aromatic sweet scent comes from its leaves and stalks, transferring best to food when used fresh.
Common Uses
Dill is a versatile herb that doesn’t define a single cuisine but is used in varying amounts by cooks around the world. It is most famous in Western cuisine as the main flavoring agent in “dill pickles,” the popular delicatessen side dish. Pickling liquids for eggs, fish, meat, and other foods commonly include dill. The herb makes frequent appearances in Scandinavian and Russian cuisine, appearing in dishes such as sauerkraut, borscht, marinades, casseroles, soups, flavored vinegars, and even vodka.
In Greek, Mediterranean, and Indian cuisines, dill is used in much the same way as leafy greens like spinach or chard. It is prepared in large batches and served with rice. Dill also complements yogurt and sour cream-based sauces, such as in tzatziki, a Greek appetizer/dip made from strained yogurt, cucumbers, onion, garlic, olive oil, and dill, served alongside gyros, kebabs, or simple crudités.
Dill has a long history of medicinal use dating back to the Middle Ages. The Ancient Greeks and Romans used dill seed to heal wounds and strengthen the immune system. Superstitious villagers in Medieval Europe also used dill as a talisman against witchcraft or in love potions. More recently, it has been used to treat digestive issues and upset stomachs.
Use and Storage
Dill leaves are best used fresh, as their flavor diminishes significantly during the drying process. However, they can be frozen for several months if needed. Dill leaves are also sensitive to intense heat, so be sure to add them to hot dishes like soups or stews right before serving to preserve their flavor. Dill seeds have a remarkably long shelf life when stored in an airtight container, away from direct sunlight. They can be used whole or ground (try using a spice mill or old-fashioned mortar and pestle).
Use It (How to/Where)
- In dips or sauces for crudités and chips
- In fish dishes
- In soups and stews
- With roasted or baked potatoes
- Paired with cucumbers (e.g., tzatziki sauce, cucumber salad, etc.)
- Chopped and added to fresh green salads
- On tea sandwiches
- In mild cream sauces
- In stuffing
- To flavor roasted vegetables
- In egg dishes
- To season ground beef for meat pies or stuffed vegetables
- For pickling
Recipe Using Dill
Tuna Salad with Dill and Cucumbers
Simple, fresh, and a wonderful finger food for warm-weather parties or BBQs.
2 cans albacore tuna Mayonnaise (usually ¼ cup, but as much or as little as you prefer) Juice of 1 lemon Salt to taste Fresh ground pepper to taste 2 cucumbers, peeled One bunch fresh dill, leaves only 2-3 tablespoons capers, drained (optional)
Skin cucumbers and cut them into rounds. Place the slices on a tray in the refrigerator to chill. In a small bowl, combine the canned tuna and mayonnaise. Mix thoroughly with a fork or spoon. Add the lemon juice, capers, salt, and pepper, and mix again. Refrigerate the tuna salad until chilled. Once both the cucumbers and tuna salad are chilled, use a teaspoon to place one spoonful of salad on each cucumber round. Garnish with dill leaves. Keep chilled until serving.
Green Goddess Dressing
This creamy dressing is perfect with salads, crudités, and vegetable or potato chips.
½ cup mayonnaise ½ cup sour cream 1 teaspoon white wine vinegar ½ avocado, mashed 1 scallion 1 cup fresh parsley 1 tablespoon fresh tarragon 1 tablespoon fresh dill 1 tablespoon fresh mint 1 garlic clove, peeled Salt and pepper, to taste
Combine all ingredients in a food processor and blend until smooth and creamy.
